Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Fresh Organic Heirloom Tomato

  12 oz $4.99
• Zucchini

  8 oz $1.79
• Fresh Onions Shallots

  2 oz $3.99
• Garlic

  1 clove $0.79
• extra-virgin olive oil

  2 tablespoons
• kosher salt

  3/4 teaspoon
• black pepper

  1/2 teaspoon
• panko breadcrumbs

  1/4 cup
• chopped fresh parsley

  2 tablespoons
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.49
• unsalted butter, softened

  1 tablespoon
• lemon zest

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• fresh lemon juice

  1 tablespoon
• pitted Kalamata olives, chopped

  1/4 cup
• capers, drained

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan or shallow roasting dish with parchment; allow about 10 minutes for preheating while beginning the preparation.
2. Cut 12 ounces Fresh Organic Heirloom Tomato into thick wedges, slice 8 ounces Zucchini into half-moons, thinly slice 2 ounces Fresh Onions Shallots, and mince 1 clove Garlic. Arrange everything on the prepared pan, toss with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, then roast for 12 minutes.
3. Meanwhile, mix 1/4 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 teaspoon Simple Truth Organic® Thyme leaves, 1 tablespoon softened unsalted butter, and 1/2 teaspoon lemon zest until evenly moistened.
4. Pat 12 ounces Wild Caught Sockeye Salmon Fillet dry and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush the top with 1 tablespoon Dijon mustard and press on all of the prepared crumb mixture; clear the center of the pan, set the fillet in place, and roast for 10–13 minutes, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked.
5. While the pan roasts, whisk 1 tablespoon extra-virgin olive oil with 1 tablespoon fresh lemon juice, then stir in 1/4 cup chopped pitted Kalamata olives and 1 tablespoon drained capers.
6. Remove the pan from the oven when the thickest part reaches the preferred temperature and rest everything for 5 minutes so the juices settle and the crust stays crisp.
7. Divide everything between two warm plates, spoon half of the prepared dressing over each portion, and serve immediately.